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This weather has me pining for a Caribbean vacation. Somewhere where the sun is shining and the air is warm, and an ocean's gentle rhythm is playing in the background. I miss the smell of coconut butter and nothing beats the taste of fresh pineapple munched in the heat of the day.

It may be difficult to jump on a jet and just fly away to paradise — but what about taking a bite, instead? Caribbean cuisine is a blend of spice and sensation, flavour and familiarity. It's a scrumptious stew of native Carib Indian and early Spanish-Portuguese influences, and so much more.

Everyone has a favourite go-to Caribbean dish (the traditional jerk chicken comes to mind), and, in the following recipes courtesy of Foodland Ontario, it's also a reflection of our local bounty, blending the best of both worlds.

Hang tight — spring's just around the corner. Pull out your favourite summer clothing and play your favourite raggae — and enjoy the following dishes, guaranteed to put you in a Caribbean state of mind.

Jerk-Style Trout with Apple-Carrot Relish

Sometimes purchased jerk seasoning or marinades (native to Jamaica) can be quite spicy. This recipe allows you to control the spiciness to your taste with the amount of cayenne pepper. Prepare extra spice rub to use on poultry or meat before grilling.

Place trout pieces, skin side down, in single layer on lightly oiled baking pan. Combine spice rub, oil and garlic; spread evenly over top of fillets. Broil for 6 minutes or until fish flakes easily when tested with fork. Serve with relish.

Makes 4 servings.

Trinidad Chicken Pelau

This traditional chicken and rice dish gets its colour and characteristic flavour from browning the chicken in caramelized sugar. Serve with a creamy coleslaw to complete the island meal.

8 chicken thighs, bone-in and skin removed

1 Tbsp. (15ml) chopped fresh thyme or 1 tsp (5ml) dried

3 cloves garlic, minced

1 tsp. (5ml) salt

1/2 tsp. (2ml) pepper

2 Tbsp. (30ml) vegetable oil

2 Tbsp. (30ml) packed brown sugar

1 large onion, sliced

2 cups (500ml) sodium-reduced chicken broth

2 carrots, peeled and thickly sliced diagonally

1 cup (250ml) long-grain rice

2 Tbsp. (30ml) tomato paste

1 can (15 oz/425 mL) green pigeon peas,* drained and rinsed

1/2 tsp. (2mL) hot sauce (optional)

In large bowl, combine chicken, thyme, garlic, salt and pepper to coat. Let stand at room temperature for 15 minutes or for up to 4 hours in refrigerator.

Stir in carrots, rice and tomato paste. Add remaining broth, peas and hot sauce (if using); bring to boil. Reduce heat to medium-low, cover and simmer for 25 to 30 minutes or until rice is tender and most of liquid is absorbed. Remove from heat and let stand for about 10 minutes before serving.

Serves 4.

*Note: Pigeon peas are available in the international section of the supermarket. Pinto beans can also be substituted.